Placed in a roasting pan, drizzle a couple teaspoons of oil over vegetables. Season with herbamare, pepper, shelled flax, thyme. Set aside.

Rinse/wash chicken with lukewarm water. Truss chicken to avoid wings and tips from burning (watch this quick video on how to truss a chicken if you don’t know how).

Using a knife, prick the lemon a few times. Place lemon in chicken cavity (gross – I know). This helps keep the chicken moist while roasting.

Brush a tbsp or so of oil across chicken. Season chicken with herbamare, pepper, thyme, rosemary, oregano, and other preferred spices. Place chicken on top of veggies in roaster.

In a 380 F degree oven, cook chicken & veggies until internal temperature of chicken reaches 165 F (roughly 2.5 – 3 hours for a 5lb bird). You may have to remove & stir veggies from time to time to prevent burning.